Cheddar and apple rough puff pie

This Cheddar and Apple Rough Puff Pie from Wyke Farms is the ultimate savoury dish to please the whole family to enjoy...

This Cheddar and Apple Rough Puff Pie from Wyke Farms is the ultimate savoury dish to please the whole family!

For the Pastry:
  • 250g Plain Flour
  • 125g Wyke Farms Farmhouse Salted Butter, cold
  • 100g Wyke Farms Mature Cheddar
  • 120ml Cold Water
For the Filling:
  • 1 Unwaxed Lemon
  • 1kg Cooking Apples
  • 25g Fresh Breadcrumbs
  • 25g Walnuts
  • 1 Teaspoon Ground Cinnamon
  • 100g Unrefined Caster Sugar, plus extra for sprinkling
  • 75g Wyke Farms Mature Cheddar, grated
  • 1 Egg, beaten with a little milk
  1. Place the flour into a large bowl. Cut the butter into cubes and add to the flour. Rub the butter into the flour – just a little using your fingers, still leaving some larger pieces in. This will give the pastry a lovely, flakey texture. Stir in the Cheddar and finally the water. Bind everything together and knead gently to form a soft ball. Cover with cling film and place in the refrigerator for ½ hour.
  2. When the pastry is ready, preheat the oven to 200C/Gas 8.
  3. Grate the zest from the lemon and set aside.
  4. Squeeze the juice from the lemon and pour into a large bowl filled with water.
  5. Peel and slice the apples, putting them into the lemon water as you do, to stop them from going brown.
  6. Once all the apples are done, drain them in a colander and leave to dry for a few minutes.
  7. Roll out the dough on a piece of  floured, non-stick baking parchment into a rough, 30cm round.
  8. Blitz together the breadcrumbs and walnuts in a food processor, to a coarse crumb. Sprinkle this over the centre of the pastry. This will stop the apples from making the pastry soggy.
  9. Add the cinnamon, sugar and lemon zest to the apples and mix together well. Arrange these on top of the breadcrumb mix. Sprinkle over the Cheddar.
  10. Fold up the pastry over the apples, about 1/3 of the way up, all the way round the pie to form the crust.
  11. Brush with the beaten egg and sprinkle over the extra sugar.
  12. Slide the pie onto a baking tray and bake in the oven for 10 minutes.
  13. Lower the temperature to 180C/Gas 6 and bake for a further 20-25 minutes until the pastry is crisp and golden.
  14. Serve warm with cream or custard.
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